Spaghetti with Vegan Tempeh Ragu

Tomatoes, red wine and lots of spices are simmered with vegetables and crumbled tempeh in a healthy vegan ragù that’s served over pasta and topped with crunchy panko breadcrumbs.

This is a great recipe for weight loss and is very healthy. The taste of the herbs blends well together with the vegetables and tomatoes. I am really in love with this recipe. The crunchy bread crumbs is very interesting and adds
great texture and flavor to the vegan ragu. This vegan pasta sauce is amazing! I really recommend it.

Ingredients

200 grams dried spaghetti

For the Toasted Panko
1 tsp. olive oil
1/2 cup panko breadcrumbs

For the Tempeh Ragù

2 tbsp olive oil
2 celery stalks chopped small
2 carrots chopped small
1 medium onion chopped
5 garlic cloves minced
1/2 of 1 pk. tempeh
8-10 basil leaves
1 tsp. dried oregano
1 tsp. dried thyme
2 small bay leaves
1/2 tsp. paprika
1/4 tsp. black pepper
1 tsp. salt
1 can diced tomatoes (14 oz.)
1/3 cup tomato paste
1/2 cup dry red wine
1 cup water
1/2 cup unflavored soy or almond milk
3 tsp. raw sugar
chopped parsley for serving (optional)

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